Aaditya Neupane

I was working as chef de partie in this restaurant. i look after prep, cooking food and overall all part of kitchen. i also do the ordering in the absence of head chef.

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.

I work there as larder chef. I have responsibilities to do food prep along with serving food. I also work in fryer and pan section. I do make sandwich, toast bread, washing dishes ,scrambled eggs ,make burgers,etc

I was promoted as cook after certain months of doing kitchen hand job. my job was in fryer section and entree dishes.i learned a lot about cooking in the beginning in this place.